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Ingredientes
- 2 c. lowfat milk
- 1/3 c. oil
- 3 x Large eggs
- 1 lrg yolk
- 3/4 c. bread flour plus
- 2 Tbsp. bread flour
- 1 c. cake flour plus
- 2 Tbsp. cake flour
- 2 Tbsp. sugar plus
- 1 tsp sugar
- 1 tsp salt
- 4 Tbsp. clarified butter see * Note
- 4 Tbsp. flour
- 2 c. lowfat milk
- 1/2 c. shredded Gruyere cheese
- 1/2 tsp freshly-grated nutmeg
- 1/4 tsp coarse salt
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. butter
- 1 Tbsp. thinly-sliced green onion
- 2 Tbsp. finely-chopped onion
- 1/4 lb fresh lump or possibly regular crab meat
- 1/2 lb cooked medium shrimp halved lengthwise
- 8 x cooked crepes - (8" dia)
- 1 Tbsp. chopped parsley for garnish
- Â Â Freshly-grated nutmeg for garnish
Direcciones
- * Note: To make clarified butter, heat 6 Tbsp. butter in microwave oven. Spoon off 1/4 c. of clear butter. Use remaining melted butter for vegetables.
- For the Crepes: Place bread and cake flours, sugar and salt in large bowl. Add in lowfat milk mix. Use whisk to mix till there are no lumps. Set aside at room temperature for at least 30 min. (Batter may be made up to 2 days ahead and refrigerated, covered airtight. It's OK if batter separates. Stir well before using.)
- Heat 10-inch nonstick skillet over medium heat. When warm, pour in about 1/4 c. batter, swirling pan to cover entire bottom. Cook till edges and underside are light brown and surface is not shiny, about 1 to 1 1/2 min. Use spatula (or possibly your fingers carefully) to turn and cook 10 seconds more. Remove crepe to large plate. Continue with remaining batter, stacking crepes as they are finished. (Can be cooked in advance and refrigerated overnight or possibly frzn up to 1 month. Use parchment paper or possibly wax paper between each crepe, place stack on paper plate, then enclose in airtight plastic bag. Thaw frzn crepes at room temperature before using.)
- Makes 14 (8-inch) crepes.
- For the Bechamel Sauce: Combine clarified butter and flour in saucepan. Bring to simmer over medium heat. Cook, stirring occasionally, till flour taste is gone, about 2 to 3 min. Remove from heat.
- Bring lowfat milk to boil. Whisking constantly, add in warm lowfat milk to flour mix; continue whisking till smooth. Put saucepan over low heat. Simmer till smooth and thick, about 20 min, stirring frequently. Remove sauce from heat. Stir in cheese and nutmeg. Season with salt and pepper to taste. Taste and adjust seasoning; mix should be well seasoned. Sauce will be thick.
- For Crab And Shrimp Filling: Heat butter in large skillet over medium heat. Add in green onion and onion. Cook till softened, about 3 min. Add in crab meat and shrimp. Stir mix. When hot, add in all but 3/4 c. Bechamel Sauce. Mix well. Heat through. (Can be made a day ahead and refrigerated, covered airtight.)
- For Assembly: Lay 2 crepes at a time on work surface. Spoon about 1/3 c. hot Crab and Shrimp Filling over one half of each. Mix in half to close. Place crepes side by side on greased baking sheets. Repeat with remaining crepes. Spoon remaining Bechamel Sauce over crepes, dividing proportionately. (Can be made a day ahead and refrigerated.)
- Tent with foil and bake at 350 degrees till hot, about 10 min. Remove foil. Bake 2 to 5 min more till sauce is bubbling. (Single servings can be reheated in microwave oven). Garnish with parsley and nutmeg. Serve hot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 4 servings | |
| Calories 638 | |
| Calories from Fat 400 | 63% |
| Total Fat 45.28g | 57% |
| Saturated Fat 16.33g | 65% |
| Trans Fat 0.47g | |
| Cholesterol 360mg | 120% |
| Sodium 1120mg | 47% |
| Potassium 569mg | 16% |
| Total Carbs 27.12g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.35g | 10% |
| Protein 30.98g | 50% |
